Breakfast Stir-fry (agf) Recipe

Cooking Instructions

1. 1

   Cook the rice

   In a medium pot, combine jasmine rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until rice is cooked and water is absorbed. Fluff with a fork and set aside.

2. 2

   Cook the bacon

   In a large skillet over medium heat, cook the bacon until crispy. Remove from skillet and drain on paper towels, then chop into bite-sized pieces.

3. 3

   Sauté the vegetables

   In the same skillet, add olive oil and heat over medium-high heat. Add diced bell pepper, shredded carrot, and chopped green onions. Sauté for about 5 minutes until vegetables are tender.

4. 4

   Add stir-fry sauce

   Pour in the stir-fry sauce and cooked bacon, stirring well to combine. Cook for another 2 minutes.

5. 5

   Fry the eggs

   In a separate pan, add a little oil and cook eggs sunny side up, about 2-3 minutes until whites are set but yolks are still runny.

6. 6

   Prepare herb crema

   In a small bowl, mix fresh herbs with sour cream or Greek yogurt. Season with salt and pepper.

7. 7

   Assemble the dish

   Serve the jasmine rice topped with the stir-fried vegetables and bacon, then place a sunny side egg on top. Drizzle with herb crema before serving.